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Greek-Style Leg of Lamb |
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| This recipe is in the
The Innkeepers Collection Cookbook and comes from
the Shelburne Inn in Seaview Washington. We, of course
made adjustments. |
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| Ingredients: |
| 4 lbs |
Boneless leg of lamb, butterflied |
| 8 cups |
Buttermilk |
| 4 |
Bay leaves |
| 6 |
whole cloves |
| 1 t |
crushed juniper berries (we used a
tablespoon of gin) |
| 1/2 t |
crushed black peppercorns |
| 3 t |
Minced garlic |
| 3 T |
Dried oregano |
| 6 cups |
Cooked long grain white rice (Oh my, we
only used 2 cups) |
| .75 lbs |
Cooked ham (we used Tavern ham from the
deli) |
| .5 lbs |
Cooked chicken (we used roasted chicken from the deli) |
| 6 oz |
Feta cheese, crumbled |
| 1 |
medium yellow onion, diced |
| 1/4 cup |
Chopped Fresh Parsley |
4 |
hard-cooked eggs, sliced |
2 cups |
Lemon Egg Sauce |
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| Procedures: |
| Lay the lamb
flat and pound to an even thickness. Place the
meat in a pan large enough to hold the meat and
the marinade in one layer |
| In a large
bowl, combine the buttermilk, bay leaves,
cloves, juniper berries (gin), peppercorns,
garlic and 1 tablespoon of the oregano. Pout the
marinade over the leg of lamb, cover and
refrigerate overnight, turning occasionally. (We
used a roasting bag.) |
| In a large
mixing bowl, mix together the rice, ham,
chicken, cheese, onion, oil, parsley, and
remaining oregano. Remove the lamb from the
marinade and pat dry. Pat the stuffing evenly on
the lamb. |
| Preheat oven
to 425o F. Roll up the meat firmly
and tie securely with butcher's twine. Place in
a roasting pan and roast until done, about 1:30. |
| Let stand for
about 15 minutes before slicing. Slice into six
portions and serve on top of thre lemon egg
sauce. Pass any remaining sauce in a gravy boat, |
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| Notes: |
| Jamil Boutros,
the Publix meat manager, prepared the lamb and,
when pounded, it was enormous. |
| We reduced the
amount of filling because there was no way all
of what was required was going to fit into the
lamb. Perhaps we needed to pound it thinner. |
| We were
supposed to put egg slices on top of the mixture
before rolling/tieing, but we forgot, so the
eggs became egg salad. |
| The lemon egg
sauce was not going to happen, partly because it
called for ouzo. |
| 2007-09-03:
This did not go well! The lamb, over-cooked, had
a nice flavor but the filling was dry, tasteless
and just no good. We may try this again, but it
is NOT on the menu. |
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